Dutch sauce
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Dutch sauce will captivate you with its softness and freshness. It’s quite easy to get right and there are endless possibilities.
Ingredients for four
100g butter 2 egg yolks (room temperature) 1 tbsp water 2 tbsp lemon juice 1/4 tsp white pepper salt to taste
Tip: You get extra sää sävyä to the hollandaise sauce when you swap the white pepper for cayenne pepper.
Get the eggs out of the room well in advance. Separate the yolks and mix the whites, even in a small saucepan.
Melt the butter in a small saucepan. Flatten until the butter separates but does not start to clump.
Cooking the Dutch sauce in a water bath: Put a couple of tablespoons of water in the saucepan and let it simmer (not boil) on the plate. Place a suitable glass/terry bowl on top of it, in which the hollandaise sauce will cook.
In a bowl, add the egg yolks, lemon juice and 1 tablespoon of water (the bowl should not be in the water bath). Whisk a little, transfer to a saucepan over hot water and whisk until fluffy. Keep the heat fairly low so that the yolks don’t become lumpy.
Place the clear part of the butter in a 2 tablespoon bowl and whisk well. Then pour in the rest of the butter and whisk until fluffy.
Season with white pepper and add salt if necessary. Serve the hollandaise sauce immediately with eggs Benedict or asparagus.
